Bunny Korean Minimalist Cakes for Easter
Catherine Olson
Cute little pink bunny faces adorn this Korean Minimalist Cake sharing the message of Spring and Easter.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Decorating 15 minutes mins
Course Dessert
Cuisine American
Cake
- ½ cup butter
- ½ cup water
- ⅛ cup cocoa powder
- 1 cup flour
- 1 cup sugar
- Pinch salt
- ½ teaspoon baking soda
- ⅓ cup sour cream
- ½ teaspoon vanilla
- 1 egg
Glaze
- 1 cup powdered sugar
- ¼ cup water scant
- 1 teaspoon butter
Frosting
- Pink Frosting
- Black Frosting
- White Frosting
Cake
Melt butter and on stove over medium heat, or in the microwave until melted
Set aside
In large bowl combine remaining ingredients
Stir together as best you can
When the mixture is too thick to keep stirring, pour melted butter and water over mixture
Stir until smooth
Pour into 4 or 6 greased ramekins
Use 4 for thicker cakes, 6 for smaller cakes
Bake at Fahrenheit 350° for 20 minutes
Remove from oven and let cool completely
Instructions
Fit a long wire rack over a cookie sheet
Place cakes on top of wire rack
Cover each individual cake liberally with glaze until it has covered the surface and sides of each cake
Allow 10 minutes for glaze to set
Use pink frosting to pipe oblong triangles at the top of the cake and outline with white for ears
Use black and white to create dots for eyes
Use pink for a button bunny nose, and rosy cheeks
Use black lines for a mouth and whiskers
See video for how-to
Keyword Korean Minimalist Cake